Summer is here, and if your garden is anything like mine, it’s overflowing with zucchini. Those vibrant green beauties are super versatile, but one of my absolute favorite ways to use them is in delicious, moist, and utterly delightful zucchini bread. Whether you’re a seasoned baker or just starting out, zucchini bread is a perfect go-to recipe. It’s easy to make, and it’s a sneaky way to get some veggies into your diet while satisfying your sweet tooth.
Here, I’m sharing four of my all-time favorite zucchini bread recipes. We’ve got the classic version that’s simple and scrumptious, a chocolate variation for all you chocoholics out there, a lemony twist that’s perfect for a refreshing summer treat, and a surprise savory option! So grab your zucchinis, preheat your oven, and let’s get baking!
Classic Zucchini Bread
Let’s start with the classic zucchini bread—simple, moist, and oh-so-tasty. This recipe is a hit every single time.
Ingredients:
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
Directions:
- Preheat your oven to 325°F (165°C) and grease two 8×4 inch loaf pans.
- In a large bowl, beat the eggs, oil, vanilla, and sugar together.
- Add the flour, baking soda, baking powder, salt, and cinnamon, and mix well.
- Stir in the grated zucchini until well combined.
- Pour the batter into the prepared pans.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 20 minutes, then turn out onto wire racks to cool completely.
Simple and easy—classic zucchini bread perfection. It’s great for breakfast, a snack, or even dessert. I love spreading a bit of cream cheese or butter on a slice. Trust me, it’s divine! Want to get a little bit jazzy? Add some nuts or chocolate chips to the recipe for some variety!
Chocolate Zucchini Bread
If you’re a chocolate lover, this recipe is going to be your new best friend. Adding cocoa to zucchini bread? Genius!
Ingredients:
- 1 1/2 cups grated zucchini
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs, melted butter, oil, sugars, and vanilla until smooth.
- Stir in the grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
This chocolate zucchini bread is rich, moist, and perfect for satisfying those chocolate cravings. Plus, you can totally convince yourself it’s healthy because of the zucchini!
Lemon Zucchini Bread
Now, let’s brighten things up with a zesty twist—lemon zucchini bread. It’s fresh, light, and yummy.
Ingredients:
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 1/3 cups granulated sugar
- 1/2 cup buttermilk
- Juice and zest of 1 large lemon
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350°F (175°C) and grease an 8×4 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the eggs, oil, sugar, buttermilk, lemon juice, lemon zest, and vanilla until well combined.
- Stir in the grated zucchini.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared pan.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
The lemon zest adds such a lovely zing, making this bread perfect for a summer afternoon treat with a cup of tea.
Cheddar Zucchini Bread
For those of you who prefer savory over sweet, this cheddar zucchini bread is a game-changer. It’s cheesy, flavorful, and perfect as a side for soups, salads, or just on its own.
Ingredients:
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup buttermilk
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, and dried thyme.
- In a large bowl, beat the eggs, oil, and buttermilk until well combined.
- Stir in the grated zucchini, cheddar cheese, Parmesan cheese, and chives if using.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This savory cheddar zucchini bread is perfect for those who enjoy a little twist on the traditional sweet bread. It’s fantastic toasted with a bit of butter or as a side to your favorite meal. Give it a try, and let me know how you like it!
Tips and Tricks
- Don’t overmix the batter: This will keep your bread nice and tender.
- Squeeze out excess moisture: After grating your zucchini, give it a good squeeze to remove excess water. This helps prevent soggy bread.
- Get creative: Add nuts, dried fruit, or even a glaze on top for extra flavor and texture.
And there you have it—four fantastic zucchini bread recipes to make your summer even more delicious. Whether you stick with the classic, indulge in the chocolate version, brighten things up with the lemon twist, or go for savory and try the cheddar option, there’s something here for everyone. Zucchini bread is the perfect way to use up those garden goodies and treat yourself to a homemade delight.
I hope you enjoy baking (and eating) these breads as much as I do. Remember, the fun of baking is in experimenting and making each recipe your own, so don’t be afraid to add your personal touch. Happy baking, and may your kitchen be filled with the wonderful aroma of freshly baked zucchini bread!
Do you have a favorite zucchini bread variation or a baking tip to share? Drop it in the comments—I’d love to hear from you!
XOXO,
Katie
